Is there a shortage of qualified labor? Nothing!: The four-day week has become an integral part at Krone Mosnang

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Krone Mosnang SG restaurant is open all day: seven days a week, usually 15 hours a day. When Blick visits, preparations for lunch service are underway: the apprentice is preparing the salad and the sous chef is cutting the meat.

“We introduced the four-day week five years ago,” says managing director Philipp Schneider (37). In 2017, the fifth generation took over the family business. After just two weeks of trial runs, it was clear: The four-day week is here to stay.

“When I took over, it was clear to me that something had to change in the long run,” Schneider explains. And it looks like a success: “We don’t really feel the shortage of skilled workers,” Schneider says, laughing and knocking on wood. But when it comes to apprenticeship applications, it becomes clear that careers in the catering industry are no longer in as much demand as they used to be.

Rise for the food industry

“The four-day week appealed to me when I applied,” says Ramona Wettach, 26, who has been working in the service department for six months. He is now convinced of the concept: “For me, it only has advantages. “The food industry also needs some revival.”

Schneider sees it this way: “The focus should be on employees. “If we do not lose sight of this, we can get rid of this qualified personnel shortage.” At Krone Mosnang you are flexible on both ends. If things do not fit into the work schedule, a compromise can be found quickly. Although the planning effort increased, flexibility made up for it.

But it was necessary to rethink in the kitchen: “The mise-en-scène has changed significantly in our company.” By this he means preparation time; because even previously “boring room hours” require a certain amount of workload. Schneider sees great potential here: That’s why Krone Mosnang relies on a modern infrastructure. “We do pre-production so it will be ready when you order it in the evening,” explains Schneider. For example, using techniques such as sous-vide – vacuum cooking – or flash freezing. “This way we also managed to minimize stress factors.”

Better than room time

Employees worked room hours. They now work 10.5 hours a day, 42 hours a week. “The long working day is definitely a burden, but the added value outweighs that,” says Schneider confidently. This is also seen in employee satisfaction and motivation. Blick feels this too when talking to staff.

Only the cleaning area is still held on a five-day week. “There’s no point in staying up late in the evening,” explains You-Jin Lee (18), who leads the team. He leaves work at 16:00 every day. “This allows me to organize my free time well,” explains Lee. Krone has primary responsibility for the hostel, where he also offers rooms.

Schneider sees great potential in the four-day week, although it may not be that easy depending on the size of the company. “New working time models may also emerge. He is sure: “You just need to reach a consensus with the employees.”

Source :Blick